Citrus fruits can reduce stroke in women

A study published in the American Heart Association found that a substance found in citrus fruits may help reduce the risk of stroke such pulmonary embolism in women.

Studies show that women who eat a lot of citrus fruits can reduce the risk of stroke up to 19 percent, compared with those who did not ate regularly.

The study found that flavonoids in citrus fruits particularly powerful strokes. The substance is Phytochemicals-minute red, yellow and blue fruits and vegetables.

Other studies suggest that flavonoids loaded with antioxidants is a strong density can increase the efficiency of vitamin E and C. Besides, it also moves to prevent tumor.

Plant foods are all sources of flavanols, but the largest concentration is in citrus fruits avocado green onions parsley and wine.

Other studies say that's flavonoids citrus fruits are useful for blood flow and for vessels. Despite eating more fruits and vegetables and vitamin C can reduce the risk of stroke, flavanols provides protection through mechanisms such as the anti-inflammatory effect and improve cardiovascular function.